The ultimate lazy roasted pumpkin soup

The ultimate lazy roasted pumpkin soup recipe | via

My Grandmother was famous for her soups.

Sadly her soup making days are behind her, as she suffers from the after effects of chemotherapy, and cancer surgery, but the memories of her soups linger.

Any time my cousins and I were sick when we were little she’d make up a batch of soup, my favourite being minestrone, and promised it would make us feel better. And it did. It always worked.

So, to this day, whenever I am unwell, it’s soup that I crave. I’m not sure whether it’s the soup that really makes me feel better or the comfort of the memory, but whatever it is it works, and I’m happy that it does.

Sick with the flu this week, and not really up to the task of cooking, I decided that the usual batch of minestrone I like to make when I’m unwell would be replaced by something easier, and ultimately lazier.

And this is where this ultimate lazy roasted butternut pumpkin soup comes in. Even with my head foggy from cold and flu medication it only took a few minutes to chop up the prepare the vegetables (a small butternut pumpkin, a fat brown onion, 2 potatoes still in their jackets, and 3 fat cloves of garlic) and place them in the oven.

40 minutes later the vegetables were done and out came my blender and in went the vegetables and vegetables stock, along with a sprig of rosemary and 2 teaspoons of honey, and after pressing blend it was done. All that was needed was to pour it into the saucepan and reheat it. Easy peasy and the ultimate lazy soup for when you are feeling under the weather.

So tell me, what foods do you turn to when you’re sick?

The ultimate lazy roasted pumpkin soup recipe | via

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The ultimate lazy roasted pumpkin soup
Prep time
Cook time
Total time
Serves: 6
  • 1 small butternut pumpkin (squash) weighing approximately 1 kg (2 pounds)
  • 2 medium potatoes
  • 1 brown onion
  • 3 cloves of garlic
  • 2 tbs olive oil
  • sea salt
  • 1½ litres (6 cups) of vegetable stock
  • 1 tbsp honey
  • 2 sprigs of rosemary
  1. Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Cut the pumpkin in half and remove the seeds. Lightly coat the cut surface of the pumpkin with olive oil and season with sea salt and place on a tray lined with baking paper cut side down.
  2. Remove the skin from the onion and cut in half. Toss the onion, potatoes and garlic cloves (keep the skin on) in the remaining oil and season with sea salt. Place on the baking tray with the pumpkin and roast until the pumpkin and potatoes are tender. Remove the garlic and onion from the tray and set aside if they cook before the pumpkin and potatoes.
  3. Cut the potatoes in half and scoop out the creamy flesh and place in a blender along with the onion. Squeeze the garlic out of their papers and place in the blender. Finally, scoop the pumpkin flesh from the skin and place in the blender. Add the vegetables stock (you might need to blend the soup in two batches depending on the size of your blender), honey and rosemary and blend until smooth. Taste and adjust seasonings as necessary.
  4. Place in a saucepan over a medium low heat and reheat before serving.
Spice things up a bit with the addition of a ¼ to ½ tsp ground cinnamon and ginger.